CANDIED PUMPKIN; TECHNOLOGY FOR ITS PREPARATION AND STANDARD FOR ORGANIZATION
https://doi.org/10.18619/2072-9146-2017-1-39-41
Abstract
Standard for organization for candied pumpkin has been developed. Industrial raw material. The following ‘Technical Specifications’ included: definitions, terms, abbreviations, technical requirements, orders of reception, trial methods, transportation and storage, labor protection, fire security and reference list. The product is pumpkin pulp cut to pieces of different shapes and sizes boiled in sugar syrup, dried and coated with granulated sugar. Fruits of pumpkin that need for production are obliged to be in the phase of biologically freshness and maturity, healthy, without soiling. The cultivars for table use with smooth peel, thick and dense, not fibrous pulp with thickness over 3 cm. and deepyellow or bright-orange color are taken. The finished products are packed according to GOST. The candied pumpkin is well preserved up to six month for retail sale and up to 12 month for further industrial processing. The candied pumpkin is stored in dried and well ventilated room with relative air humidity below 75% and temperature from 0° to 20°C.
About the Authors
L. V. Pavlov
Federal State Budgetary Scientific Research Institution ‘All-Russian Scientific Research Institute of Vegetable Breeding and Seed Production’
Russian Federation
Russian Federation
N. A. Golubkina
Federal State Budgetary Scientific Research Institution ‘All-Russian Scientific Research Institute of Vegetable Breeding and Seed Production’
Russian Federation
Russian Federation
L. M. Shilo
Federal State Budgetary Scientific Research Institution ‘All-Russian Scientific Research Institute of Vegetable Breeding and Seed Production’
Russian Federation
Russian Federation
E. V. Baranova
Federal State Budgetary Scientific Research Institution ‘All-Russian Scientific Research Institute of Vegetable Breeding and Seed Production’
Russian Federation
Russian Federation
G. A. Khimich
Federal State Budgetary Scientific Research Institution ‘All-Russian Scientific Research Institute of Vegetable Breeding and Seed Production’
Russian Federation
Russian Federation
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Review
For citations:
Pavlov L.V., Golubkina N.A., Shilo L.M., Baranova E.V., Khimich G.A. CANDIED PUMPKIN; TECHNOLOGY FOR ITS PREPARATION AND STANDARD FOR ORGANIZATION. Vegetable crops of Russia. 2017;(1):39-41. (In Russ.) https://doi.org/10.18619/2072-9146-2017-1-39-41
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